Preparation info
  • Serves

    6 to 8

    as an appetizer or snack
    • Difficulty


    • Ready in

      30 min

Appears in
Katie Chin's Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother's Kitchen

By Katie Chin

Published 2016

  • About

Also known as pan-fried dumplings and Peking ravioli, potstickers get their name from their crispy browned bottoms, which are achieved by the two-step cooking process of steaming followed by pan-frying. My mother and I used to teach people how to make this classic and beloved dumpling. Everyone would always “Ooh” and “Ahh” when they saw this cooking magic unfold before their very eyes. One of my favorite memories is of my mom teaching my twins how to make potstickers for Chinese New Year (t